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I am always on the lookout for new ways to enjoy the totally addictive buffalo chicken flavours and so when I came across the idea for a buffalo chicken chili on Blog is the New Black I pinned it immediately! I could not resist the idea of a using the buffalo chicken flavours in a bowl of chili and it was sounding like pure comfort food in a bowl! This buffalo chicken chili starts out with a base of onions and plenty of carrots and celery which is appropriate given that buffalo wing are often served with carrot and celery sticks. From there the chili is seasoned with garlic, cumin, paprika and of course plenty of your favourite hot sauce. I chose to go with beer for the liquid and then I bulked the chili up with some tomatoes and white beans. I have to say that this chili is good and you will definitely find yourself going back for seconds which is ok as it is fairly healthy! I server the chili topped with crumbled blue cheese with a side of corn chips, carrots and celery sticks along with a blue cheese sauce for dipping.

Tip: Add the hot sauce slowly and taste test as you go to make sure that it has the right level of heat for you.

Well, I actually do as well, I just wish I could make it more often but because of the heat of it my kids won't eat it so I have to pick and choose the times when I make something buffalo chicken flavor.

Nice chili Kevin. Of course for true Buffalo style chicken it must use Frank's Red Hot or in a pinch Louisiana style sauce. For those that like since heat, since Frank's has none, try mixing 2 or 3 parts Frank's to one part of something hotter. You still get the real Buffalo wing flavour but the heat gets kicked up a notch for those that like their chili with some kick.

I'm curious what kind of beer you used. I imagine something on the lighter end of the spectrum would be best, but the kind of beer you use can really change what it tastes like! I might have to try this when I get my weird mid-summer soup cravings.

This is seriously soooooo GOOOD! I am vegetarian and the one thing I miss eating is my dads famous buffalo wings. I really do put Red Hot on everything. I made this with Quorn "Chicken" as a sub for chicken and instead of chicken broth, I used "No Chicken Chicken Broth" Boullian but if I had beer I would have tried that. Awesome creation!!!!

Anonymous: Can I ask where the grease came from? Ground chicken normally has almost no grease so there should only be 1 tablespoon of oil/grease in the entire 4 serving recipe. If your ground chicken had a lot of grease, you can drain it on paper towels while you saute the vegetables or use ground turkey. The only other source of grease that I can think of is the hot sauce; does the hot sauce that you use contain a lot of oil or butter? There should be almost no grease at all in this dish...

Anonymous: A crockpot would work well with this soup! Cook the chicken first, optionally saute the vegetables and then cook on low for 4-10 hours in the slow cooker. It really only needs a few hours but you can put it in the crockpot in the morning and it will be good when you get home from work.

Judy Goldin: This recipe uses ground chicken so it is cooked in a large pan on the stove. If you prefer you could replace the ground chicken with chicken breasts or thighs and grill or fry them before dicing or shredding. Thai hot sauce is good and I am sure that this chili would be tasty using it but you would not be getting the buffalo chicken flavour without the buffalo hot sauce.

I made this tonight eliminating the cumin, adding more Frank's Buffalo Sauce and with pulled baked chicken breast meat instead of ground chicken. My boyfriend and I looooooove it!!! Thanks for this recipe! I will make it again!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.